Bacon Wrapped Halibut Skewers
- 450 -680g (1 to 1 1/2lb) Fresh Halibut, cut in 1 inch cubes
- 1 Tbsp finely chopped Rosemary
- 3 Tbsp oil (safflower, grapeseed or any high heat frying oil)
- ½ teaspoons sea salt
- 12 sprigs fresh rosemary (for skewers)
- 4 slices fresh bread sliced and cut in 1 inch cubes
- 6 slices bacon, cooked until brown yet soft
- 25 – 30 cherry tomatoes
- 1 Tbsp balsamic vinegar (optional)
- 1 bamboo or metal skewer (handy to pre-drill the holes)
- Preheat your BBQ to medium heat. ( you can also use a grill pan on the stove top or roast in a 450F oven.)
- In a big mixing bowl, gently toss the halibut cubes with half of the rosemary, 1 Tbsp of oil, and salt until the fish is evenly coated. In a separate bowl, combine the bread cubes with the remaining rosemary and 2 Tbsp of oil. Toss until well coated.
- Carefully strip the rosemary leaves off of the sprigs, leaving a tuft of leaves on the top.
- Lay out a slice of bacon strips on a flat surface and cut in half.
- Wrap each cube of halibut into a half slice of bacon. Place wrapped pieces seam down on your cutting board until ready to skewer them.
- Use a skewer to “pre-drill” the holes in your halibut cubes and bread. Once the holes are drilled, you can thread the pieces onto the rosemary skewers, alternating between the fish and bread cubes. Finish each skewer with a cherry tomato.
- Grill on medium heat for about 15-20 minutes. Flip the skewers halfway through cooking. To check for doneness, cut into one of the halibut pieces to make sure it’s cooked through. It should be solid white throughout.
- Optional: Drizzle some balsamic vinegar on top of the skewers before serving.
Recipe adapted from the website Katie’s Cooking.com